Innovative Food Talks: Veggy Ready Meals - Plant based Bolognese sauce
Vegetable proteins' solutions for the food industry.
"Plant based Bolognese sauce" : the second talk promoted by Hi-Food focuses on a vegetable-based semi-finished product, obtained through a particular process combined with carefully selected ingredients, which allows the production of a plant-based Meat Sauce.
Most of the vegan “Bolognese” sauces on the market, similar to meat sauce, are rubbery and spongy, contain allergens and the granules used as an alternative to meat usually release excess liquids and oil. Hi-Food has developed a particular process, which combined with carefully selected ingredients, allows the production of a semi-finished product to replace meat in the sauce, totally allergen-free and with an excellent consistency similar to meat. The 100% plant-based meat sauce made by Hi-Food, does not release liquids during chewing, can be eaten at room temperature, fresh, refrigerated, frozen and customized according to a recipe; it is also stable during frozen storage and after the defrosting phase.
• Massimo Ambanelli, CEO of Hi-Food
• Emanuele Pizzigalli R&D Officer & Co-Founder of Hi-Food
• Stefano Garanzini, Technical Sales & Business Development of Ipas
• Lucas Huber, Category Manager Proteins EAME of Givaudan
Moderated by Ilaria Vesentini, Journalist of Il Sole 24 Ore